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Investigating the amounts and risk assessment of lead in raw milk collected from farms in Tehran province in winter, 2022
Alireza Bakhtiyari, Behrouz Akbari-Adergani, Parisa Shavli-Gilani, Liela Karami, Najmeh Yazdanfar, Parisa Sadighara,
Volume 17, Issue 1 (6-2024)
Abstract
Background and Objective: Given the crucial role of milk and its products in human diets, it is imperative to implement effective measures to ensure the safety of milk by minimizing the presence of hazardous pollutants. This study aims to assess the concentration and potential risks associated with lead in raw milk produced in Tehran province.
Materials and Methods: This cross-sectional descriptive study involved the collection of raw milk samples from 24 diverse livestock farms in Tehran province during the winter season of 1401. The samples were analyzed for lead contamination using flame atomic absorption spectrometry. Statistical tests were applied to compare the results with international standards, and subsequent risk assessment was conducted based on the average amounts.
Results: The study revealed that none of the samples exceeded the permissible limit for lead. The mean and standard deviation of lead concentration in the samples was 7 ± 5.8 (ppb), well below the international standard. There was no significant variation in lead levels among the tested livestock farms. The Hazard Quotient (HQ) values for both children and adults were calculated to be less than 1.
Conclusion: The concentration of lead in all samples remained below the permissible limits set by Codex and the Iran Standards Organization, indicating no non-carcinogenic risks associated with milk consumption in terms of lead contamination, as suggested by the calculated HQ values.
 

Assessment of benzoic acid, sorbic acid and ethanol level by high performance liquid chromatography and gas chromatography in industrial kefir products offered in the Iranian retail market
Yeganeh Mazaheri, Farangis Marboutian, Saeed Aghebat-Bekheir, Alireza Bakhtiari, Behrouz Tajdar-Oranj, Behrouz Akbari-Adergani,
Volume 18, Issue 1 (5-2025)
Abstract
Background and Objective: Benzoate and sorbate are utilized to prevent the growth of microorganisms and to extend the shelf life of most food products. However, according to national hygienic regulations, the use of these two preservatives in kefir is not permitted. In this study, the concentration of these preservatives in kefir was determined using high-performance liquid chromatography. Additionally, due to the importance of this issue and compliance with national regulations—which specify a maximum ethanol limit of 0.5% in kefir—the ethanol content of this product was also determined using the gas chromatography method.
Materials and Methods: In this descriptive-cross-sectional study, 88 samples of industrially produced kefir from different brands were randomly collected from various regions of Iran and sent to the laboratory at 4 °C. Statistical analysis of the data was performed using SPSS software, and one-way ANOVA was applied to compare the mean values. In all tests, a significance level of 0.05 was considered.
Results: Sorbate was not detected in any of the samples, while benzoate was observed in only 11 samples, with an average concentration of 0.6763 mg/L. The average concentration of ethanol was 0.2997%, and in 10 samples, the ethanol content exceeded 0.5%, which is in violation of national regulations.
Conclusion: The presence of trace amounts of sorbate in the product may be attributed to the activity of lactic acid bacteria. The increase in alcohol percentage could also be due to insufficient control over the fermentation process during production. To improve nutritional quality and safeguard consumer health, it is recommended that limits be established for preservatives in this product.
 

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